Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

1 In a mixing bowl, blend together the whole eggs, egg
yolks and icing sugar. Whisk well, then mix in the flour. Stir in the pineapple
juice.

2 Heat the milk in a heavy saucepan and, when boiling,
pour it over the egg and pineapple mixture, stirring all the time. Add the
vanilla essence and pour back into the saucepan.

3 Return the pan to the heat and boil for several
minutes, stirring continuously, until it thickens. Then remove from the heat.

4 Cut 2 of the pineapple slices into cubes and mix into
the crème patissiere. Then stir in the butter and 50ml of the rum.

5 Preheat the oven to 200°C.

6 Beat the egg whites until stiff. Gradually add the
sugar, beating all the time until stiff and shiny.

7 Spread the crème patissiere over the base of an
ovenproof dish. Arrange the remaining pineapple slices on top and then cover
with the meringue. Place in the oven and bake until the meringue is cooked and
golden.

8 Just before serving, heat the rest of the rum in a
small saucepan. Pour it over the meringue, set it alight, and serve the flaming
dish to your guests.

Serves 8

"Tip: There are a number of variations on this dish. You
can substitute brandy or another spirit for rum and can even use alternative
fruits for the filling."